Lemon Roasted Fennel Wedges (Delicate & Light in 15 Mins)
If you think fennel is boring, you must try it roasted! The hot air makes it tender and caramelized, while the lemon and fennel seeds enhance its natural freshness. Perfect, low-calorie side dish.
Lemon Roasted Fennel Wedges (Delicate & Light in 15 Mins)
If you think fennel is boring, you must try it roasted! The hot air makes it tender and caramelized, while the lemon and fennel seeds enhance its natural freshness. Perfect, low-calorie side dish.
Ingredients
- 2 large, firm fennel bulbs
- 0.7 fl oz olive oil
- Juice of half a lemon
- 0.14 oz fennel seeds (optional)
- Coarse salt and black pepper to taste
Instructions
Prepare fennel by removing tough upper stalks and fibrous outer layers.
Halve each bulb, then cut into 6-8 uniform wedges, ensuring the core remains intact to maintain structural integrity.
In a bowl, combine fennel wedges with olive oil, salt, pepper, and optional fennel seeds.
Arrange wedges in a single layer within the cooking basket. Cook at 355°F for 15 minutes, turning halfway through the cooking cycle.
Serve promptly, garnished with fresh lemon juice.
Nutrition Facts
Amount per 1 servingChef's Tip
"Retain a segment of the base core within each wedge to ensure structural cohesion during the cooking process."